HERBIE'S BRUSSEL SPROUTS

I don't particularly like brussel sprouts , or so I thought....Herbie proved me wrong with his method of roasting the sprouts. They come out practically caramelized, soft and moist on the inside, crispy on the outside. Use REALLY small brussel sprouts, then it doesn't feel like so much like midget cabbage.

- preheat oven to 425 degrees
- two bags small brussel sprouts, washed and cut in half vertically
- five cloves of garlic, skin left on
- salt, pepper, garlic powder
- olive oil, to coat baking sheet with paper towel and to toss sprouts
- high quality fresh parm (imported reggiano preferred), grated*
place brussel sprout halves in bowl, toss with olive oil, five garlic cloves, salt, pepper, and garlic powder.
Roast for 35 minutes on baking sheet (rubbed with olive oil), tossing half way through.
Remove from oven when finished, sprinkle with parmesan. Toss, serve.
*omit for less fat (although it won't taste nearly as good)